Gluten Free Chicken Parmigiana

August 24, 2020For The Love of Food
GF chick parm

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4 people

Growing up in an Italian family, a majority of our meals consisted of pasta (any type, we weren’t picky), homemade tomato sauce, and cheese. Lots and lots of cheese. Dinner on Sundays was always spaghetti. My parents had four mouths to feed, and pasta was the most available and cheapest dish to fill everyone up.

My fondest memories are of cooking with my Pappy. He was as Italian as it comes. The smell of basil still reminds me of his garden outback. He had so many herbs growing and a lot of fresh tomato plants. He was always willing to show me how to make his favorite dishes. I used to come over to his house and we would make fresh pasta, ravioli, and sauce. It’s because of him that I went to culinary school. Cooking to me is more than just a chore. It fills me with so much joy. I love spending time in the kitchen, cooking food that everyone loves.

Now since eliminating gluten from my diet, not to mention nightshade vegetables (including tomatoes), I was upset to think I could never have pasta and sauce again! Fortunately, today there are hundreds of gluten-free products out there. I’ve spent a lot of time looking at new products and trying them out. I’ve found some delicious gluten-free pasta products. My favorite ones are from Cappello’s and Banza. I’ll post some reviews on these products later. Their taste and consistency are, in my opinion, spot-on to regular pasta. It’s not gummy or gritty.

For my gluten-free chicken parmigiana, I typically use gf bread crumbs, but this night I was out of them. So I took some gf simple mills sea salt crackers and pulsed them up in my food processor and created my own gf “bread” crumbs. They worked fantastically!

I always start by pounding my chicken out flat. I then coat the chicken in gf flour (I used otto’s cassava flour), eggs or coconut milk (if I don’t want to use eggs), and the pulsed gf crackers.

The secret here is just to brown the chicken in the pan and then finish it off in the oven. This allows the breading to get nice and golden. By finishing it in the oven, the chicken will cook all the way through without overcooking the bread crumbs.

I try not to eat tomatoes often, but with this dish, it wouldn’t be right to leave it out!

Serve your chicken parmigiana with your choice of pasta and a glass of excellent red wine!

Buon appetite!

View Print Layout
Print Recipe
Close Print

Gluten Free Chicken Parmigiana

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Serves: 4 people

A family classic that is totally gluten free!


  • 2-3 Chicken breast, cut in half and pounded flat
  • 2 Cups Gluten free bread crumbs
  • 1 Cup Gluten free flour, (I used Ottos cassava flour)
  • 2 Eggs, Scrambled
  • 6 Slices Provolone cheese, (Or mozzarella)
  • 16 oz Tomato sauce , (I used homemade, but you can use premade)


  • 1)

    Take your chicken breasts and slice in half lengthwise. Place the chicken in between 2 pieces of plastic wrap and pound flat—season with salt and pepper.

  • 2)

    In three separate containers, put the flour, eggs, or coconut milk and bread crumbs. Take each breast and place in the flour coating each side, then into the egg mixture and then into the bread crumbs. Make sure each side is completely covered. ( if the bread crumbs don’t stick, dip the chicken back into the flour and then egg mixture and then try re-coating in the bread crumbs)

  • 3)

    Preheat the oven to 350. While it’s heating, take a large sauté pan and pour enough olive oil to fill 1/3 of the pan (when you put the chicken in, it should cover half of the chicken). Place chicken in the pan and cook on each side till golden brown—about 3-5 minutes per side.

  • 4)

    Take a baking dish and coat the bottom with tomato sauce. Place the chicken in the container and put it in the oven. Cook for about 20-25 minutes until chicken reaches 165 or higher.

  • 5)

    The last 5 minutes, top each chicken breast with sauce and cheese. Place back in the oven. The cheese will be bubbly and slightly brown when done.

  • 6)

    While the chicken cooks, boil water and cook your pasta of choice.

  • 7)

    Plate the chicken with a side of pasta and grate fresh parmesan cheese on top!


Previous Recipe Next Recipe